gochujang Archives - Foxes Love Lemons

Korean Meatballs

Lori Yates — Mon, 11 Jul 2022 10:00:00 +0000

These award-winning Korean Meatballs are sweet, spicy and so flavorful! Serve them over rice for dinner, or as an irresistible appetizer.

I’m pretty uptight about food waste. I cringe every time I find a half full but expired condiment in the door of the fridge that needs to be thrown away.

I try to keep a list on my phone that lists the ingredients I have in the fridge, and the date that they will expire, so that when I am meal planning, I can be sure to incorporate them.

Right now, the two things staring at me begging to be used are miso and gochujang (Korean chili paste).

The miso I’m getting through pretty efficiently by making a fresh batch of miso ginger dressing almost every week.

And the gochujang I actually bought to make salad dressing for an Asian shrimp salad. But of course, the 1-1/2 tablespoons needed barely put a dent in the gocjujang tub.

One of my kitchen mottos seems to be “when in doubt, make meatballs.” I love everything from General Tso’s meatballs to Greek chicken meatballs, but the Korean meatballs I’m sharing today are my current favorite.

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Slow Cooker Asian Short Rib Tacos with Pineapple

Lori Yates — Sun, 15 Sep 2013 14:00:00 +0000

I’ve mentioned it before, but seriously, I eat homemade tacos for dinner every single (or darn near every single) Saturday night. Allow me to explain my longest-running food tradition to you. #warning #itslong

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Asian Shrimp Salad with Gochujang Dressing

Lori Yates — Wed, 17 Jul 2013 13:00:00 +0000

Remember when I explained the giant tub of gochujang (Korean chili paste) that has been hanging out in my fridge since the Super Bowl, when my husband used it to make some Korean meatballs?

Yep, it’s still in there, lurking….in the back….being ignored. I don’t know why – it’s a little bit spicy and a little bit smoky, and adds a depth of flavor to any dish that needs some Korean flair. I just never notice it back there, behind the hummus.

I moved it to the front of the top shelf – it’s too delicious to let expire. A reader comment suggested I make salad dressing with it, so that’s exactly what I did.

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